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Chipotle Chicken Quinoa Burrito Bowl

30 min

4

Chipotle Chicken Quinoa Burrito Bowl

How to make

Step 1
Preheat grill to medium-high or preheat broiler.

Step 2
Combine chipotles, oil, garlic powder and cumin in a small bowl.

Step 3
Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.

Step 4
Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • 1 pound boneless, skinless chicken breast

  • ¼ teaspoon salt

  • 2 cups cooked quinoa

  • 2 cups shredded romaine lettuce

  • 1 cup canned pinto beans, rinsed

  • 1 ripe avocado, diced

  • ¼ cup prepared pico de gallo or other salsa

  • ¼ cup shredded Cheddar or Monterey Jack cheese

  • Lime wedges for serving

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